Summer Vegetable Strata

By Joanne Smart Fine Cooking Issue 40

Summer’s best tomatoes and squash marry with crusty bread and eggs for this easy Italian alternative to a quiche. Be sure to brown the squash for the best flavor.

About a dozen ½-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted

1 clove garlic, lightly crushed

Kosher salt and freshly ground black pepper

2 cups milk or a mixture of milk and cream

5 large Eggland’s Best eggs

½ cup freshly grated Parmigiano-Reggiano, divided

Pinch dried red pepper flakes

1 loosely packed cup basil leaves, chopped

2 Tbs. olive oil

1 small onion, finely chopped

2 medium summer squash or zucchini, or 1 of each

2 ripe tomatoes

Directions at finecooking.com

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